Moroccan Baked Eggplant (Aubergine) Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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There are a couple of these on here already but I love the rosated flavour of the eggplants. This recipe comes from Morocco (obviously). Ingredients:
2 eggplants |
2 teaspoons minced garlic |
1/2 teaspoon ground cumin |
1 lemon, juice of |
2 large ripe tomatoes, chopped |
1 teaspoon paprika |
1/2 teaspoon cayenne pepper |
salt |
Directions:
1. Roast eggplants in a 400' oven until skin puffs up.
2. Let cool, and then peel away the skin, and cut the flesh intp 1/2 inch dice.
3. Put all the ingredients except the lemon juice, and salt into a large skillet, and cook over medium heat.
4. Stir often until eggplant is soft, and cooked through.
5. Most of the liquid sould have evaporated.
6. Cool to room temperature, and season with salt, and lemon juice.
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